…because what better way to ring in the new year than with a glass champagne? PINK champagne. AND in your cupcake! too many good things goin’ on here I tell ya.

Baking is hard y’all. It’s literally a science…it’s not my favorite. But when it works out in my favor, I kind of love it. Exhibit A, these cupcakes! I really wanted the pop and bold flavor of the rosé champagne to stand alone in the frosting, but I was super tempted to add some fresh raspberries or raspberry jam in there…so somebody please try that!

for the cupcakes

1 2/3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspon baking powder
1 cup sugar
1 stick salted butter, room temperature
3 egg whites
1 tablespoon vanilla extract
1/2 cup sour cream
1/2 cup milk (I used whole milk)

for the frosting
3 cups powdered sugar
2 sticks unsalted butter, room temperature
about 5-6 tablespoons rosé champagne, just eye ball it
1 drop of pink food coloring
gold sprinkles
raspberries, if desired

1. Combine first five ingredients and whisk until combined
2. Beat the last five ingredients until just combined and smooth but careful to not over mix! There will be chunks of butter still hanging around, no worries!
3. Fill cupcake liners about 3/4 the way up and bake at 350 degrees for about 18 minutes. Let the cupcakes reach room temperature before frosting
4. For the frosting, beat butter with whisk attachment until fluffy and whipped. Slowly add the powdered sugar.
5. Lastly, pour champagne 1 tablespoon in at a time until it’s smooth and creamy, then add in 1 drop pink food coloring
6.. Pipe frosting onto cupcakes (I used a large round tip) and top with gold sprinkles and a fresh raspberry…also serve with a side of champagne ;)

Happy New Year from our family to yours!